Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

big handful chopped coriander

Method

Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don’t lift the lid and leave to sit for 20 mins.

Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

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Comments, questions and tips

I made this rice recipe as an accompanyment to the 'Curry for a Crowd' recipe, it went down a storm! It was easy delicious and I'll certainly be making it again!

rogerwilkins

16th Jan, 2013

Tried this dish last week, fantastic. Will be cooking this for guests this sunday.

jennypenny53

7th Dec, 2012

How much chicken stock exactly? Not very clear in the list of ingredients!

arsenal-yummy

9th Aug, 2012

5.05

Great! Made it with jogan rosh and used the leftover madras paste but it worked well!!

Frantic Flapjack

16th Jul, 2012

5.05

This was lovely and so easy to do. It cooked perfectly. Definitely one for the binder. The only change I made was to use 4tsps of Pataks Madras paste.

cjcarman

14th Jul, 2012

5.05

made this last night - absolutely wonderful. followed recipe as is and it was just fantastic. this could become a regular 'go to' recipe.

lizleicester

5th Apr, 2012

5.05

Really delicious way of doing rice. I left out the raisins due to popular demand. Used 50/50 strong pheasant stock and water. Don't usually bother toasting flaked almonds as I usually burn them, but made the effort and they really enhanced the overall flavour.

captahab

12th Mar, 2012

Is that 1 Litre of Chicken Stock?

serenity2007

11th Oct, 2011

5.05

This is devine if you havent tried it yet, you must!

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